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Relating Spectral Observations Of The Agricultural Landscape To Crop Yield, Craig L. Wiegand, Arthur J. Richardson
Relating Spectral Observations Of The Agricultural Landscape To Crop Yield, Craig L. Wiegand, Arthur J. Richardson
Food Structure
Remote sensing and microscopy share several common concerns including wavelength and sensor selection, signal processing, and image analysis. For crop yield assessments, multispectral observations are acquired photographically, videographically, or with opticalmechanical scanners from aircraft and spacecraft. Sensors are chosen at wavelengths of high atmospheric transmission and maximum contrast between the soil background and the vegetation growing out of it. Vegetation indices have been developed that maximize the information about the photosynthetic size of the vegetation in the landscape and, hence, about crop stresses and yield . Three such indices that reduce the multispectral observations to a single numerical index are …
Image Analysis To Determine Intramuscular Fat In Muscle, T. Ishii, R. G. Cassens, K. K. Scheller, S. C. Arp, D. M. Schaefer
Image Analysis To Determine Intramuscular Fat In Muscle, T. Ishii, R. G. Cassens, K. K. Scheller, S. C. Arp, D. M. Schaefer
Food Structure
The area of intramuscular fat in Holstein steer longissimus was determined using an image analyzing system. Slaughter weights of 500, 636 and 773 kg differed (p < 0.05) for intramuscular fat area, marbling score, and ether extractable lipid . Repeated measurements of intramuscular fat area in a given section showed high accuracy . However, comparing two sections from the same sample, there was often a large difference in fat content between the sections. Fat content determined by the imaging system was correlated significantl y with marbling score (r = 0.49) and ether extractable lipid (r = 0.34). Sampling is critical, and in order to obtain a high correlation several samples would be required from each muscle.
Characterization Of The Pore Structure Of Starch Based Food Materials, Z. Hicsasmaz, J. T. Clayton
Characterization Of The Pore Structure Of Starch Based Food Materials, Z. Hicsasmaz, J. T. Clayton
Food Structure
Macroscopic pore structure parameters (bulk density, true density and porosity) and microscopic pore structure parameters (percentage closed pore volume and pore size distribution) for a highly expanded type (Wonder White Sandwich Bread) and a relatively compact type (Chessmen Butter Cookies) starch based food material were determined and their pore structures were compared. Bulk density determined by solid displacement and true density determined by pycnometry yielded porosity measurement s o f 0.9 for bread and 0.6 for cookies. Percentage closed pore volume calculated by comparing the true density of porous samples of bread and cookies with the true density of !heir …